Spicy Steamed Chicken with Chili Scallion Sauce

Ingredients

• 2 Chicken breasts
• 2.5 slices Ginger (For poaching)
• 2 Scallions (For poaching)
• 2.5 Cloves (For poaching)
• 1 tsp Whole peppercorns (For poaching)
• Salt (To taste)
• Water (For poaching)
• 2 tbsp Spring onions (Chopped, for sauce)
• 1 tsp Ginger-garlic paste
• Red chili (Chopped, as much as you like)
• 2 tbsp Oil (Hot; type not specified)
• 1 tbsp Soy sauce
• 1 tbsp Chili oil
• 1 tbsp Oyster sauce
• 1 tsp Sesame seeds
• 2.5 tbsp Chicken stock (Reserved from poaching; amount given as 2–3 tbsp)

Steps

1. 1

   Add water to a pot with the ginger slices, two scallions, cloves, whole peppercorns, and salt. Bring the liquid to a gentle simmer.

2. 2

   Add the chicken breasts and poach gently for about 10 minutes. Avoid letting the pot boil vigorously so the chicken stays soft and juicy.

3. 3

   Check the chicken by piercing it with a chopstick or toothpick; it is done when the juices run clear. Reserve 2–3 tablespoons of the poaching stock for the sauce.

4. 4

   Shred the cooked chicken into chunky pieces or thin threads, as preferred.

5. 5

   In a bowl, combine the chopped spring onions, ginger-garlic paste, and chopped red chili.

6. 6

   Pour the hot oil over the scallion, ginger-garlic, and chili mixture to make it fragrant.

7. 7

   Add the soy sauce, chili oil, oyster sauce, sesame seeds, and 2–3 tablespoons of reserved chicken stock. Stir to bring the sauce together.

8. 8

   Pour the sauce over the shredded chicken and serve immediately.

Notes

Although titled “steamed chicken,” the written method poaches the chicken in water. The amount of poaching water and red chili is not specified; chili is added to taste.

Nutrition per serving

• main
• high-protein
• spicy
• poached
• gluten-containing
• dairy-free